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Reply to "You can't simmer and reduce a sauce in a cast iron skillet, correct?"
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[quote=Anonymous]I love my Lodge skillet because it gives me a great sear on chops and similar meats. I want to try a recipe tonight that calls for searing the meat, then throwing several ingredients in the fat/juices, reducing, and simmering for 20 minutes or so. Forgive this novice question, but, you're not encouraged to use cast iron for simmering, right? Something about iron taste + risk of rust, IIRC. So would you just not start out the night in the cast iron and use a different pan to begin with, for searing? (a shame) Or use 2 pans, or ? [/quote]
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